Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers
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Title
Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers
Authors
Keywords
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Journal
Foods
Volume 9, Issue 8, Pages 1022
Publisher
MDPI AG
Online
2020-07-31
DOI
10.3390/foods9081022
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Related references
Note: Only part of the references are listed.- Effects of garlic powder and salt additions in rabbit meat burgers: Preliminary evaluation
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- (2017) S. Mancini et al. World Rabbit Science
- Effects of salt purity on lipid oxidation, sensory characteristics, and textural properties of fresh, ground pork patties
- (2016) M.F. Overholt et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers
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- Spices and herbs: Natural sources of antioxidants – a mini review
- (2015) Milda E. Embuscado Journal of Functional Foods
- Encapsulated phosphates reduce lipid oxidation in both ground chicken and ground beef during raw and cooked meat storage with some influence on color, pH, and cooking loss
- (2014) B. Kılıç et al. MEAT SCIENCE
- Quality characteristics of pork burger added with albedo-fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products
- (2014) Jairo H. López-Vargas et al. MEAT SCIENCE
- Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties
- (2013) José M. Lorenzo et al. MEAT SCIENCE
- Rabbit meat processing: historical perspective to future directions
- (2013) Massimiliano Petracci et al. World Rabbit Science
- A dual response choice experiments (DRCE) design to assess rabbit meat preference in Catalonia
- (2012) Zein Kallas et al. British Food Journal
- The Role of Diallyl Sulfides and Dipropyl Sulfides in theIn VitroAntimicrobial Activity of the Essential Oil of Garlic,Allium sativumL., and Leek,Allium porrumL.
- (2012) Sergio Casella et al. PHYTOTHERAPY RESEARCH
- Perceptions among university students in Seville (Spain) of the rabbit as livestock and as a companion animal
- (2012) Pedro González-Redondo et al. World Rabbit Science
- Characterization of a new yellow pigment from model reaction system related to garlic greening
- (2010) Dan Wang et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage
- (2010) Ju-Hui Choe et al. MEAT SCIENCE
- Isolation and identification of one kind of yellow pigments from model reaction systems related to garlic greening
- (2009) Dan Wang et al. FOOD CHEMISTRY
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